Servings: 4
Time: 25 Minutes
Calories: 542 per serving
Ingredients:
230 grams Jasmine Rice (dry)
23 milliliters Avocado Oil
120 grams Shallot (peeled, thinly sliced)
2 Red Hot Chili Pepper (chopped)
4 Garlic cloves (cloves, sliced)
454 grams Lean Ground Pork
3 grams Coconut Sugar
18 grams Fish Sauce
36 grams Tamari
12 grams Oyster Sauce
42 grams Thai Basil
Directions:
- Cook the rice according to package directions.
- Heat a large skillet or wok to medium-high heat and add the oil. Once hot, add the shallot and chili pepper and cook for one to two minutes, until fragrant. Add the garlic and cook for one more minute.
- Add the pork and break it up as it cooks. Let it cook undisturbed for about one to two minutes to get browned and crispy on one side. Flip and continue cooking, stirring until cooked through and crispy. Reduce the heat to medium.
- Add the coconut sugar, fish sauce, tamari, and oyster sauce and stir to combine. Cook for one to two minutes, until reduced. Stir in the Thai basil and remove from heat.
- Divide the rice and pork mixture evenly between plates. Enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.
Serving size:
Refrigerate in an airtight container for up to three days.
Gluten Free:
Use a gluten-free oyster sauce.
Additional Toppings:
Add mushrooms, or other veggies such as peas, asparagus, or Bok choy. Top with a fried egg.
Make it Vegan:
Crumbled tofu, a vegan oyster sauce, and omit the fish sauce.
No Thai Basil:
Use baby spinach or cilantro instead.
